Broccoli & Sweet Potato Nourish Bowls with Miso Tahini Dressing

Sometimes the best things are borne out of necessity, or in this case, trying to use up produce before it spoils!

Nourish Bowls (aka: Buddha Bowls or Abundance Bowls) are one of my favorite ways to do this. They are hearty and filling - incorporating various greens (raw and/or roasted), beans, and a wholesome grain. They are usually topped with things such as nuts, seeds, fresh herbs, and dressings to add texture and amp up the flavor.

These bowls are also a great way to utilize meal prep to put weeknight dinners together quickly. Prepare your grains, veggies, and dressing on Sunday night, then simply warm everything up and arrange in a bowl. It will literally take five minutes. 

This recipe combines roasted sweet potatoes and broccoli with crunchy chickpea poppers, millet, and a miso tahini dressing that's loaded with fresh ginger. To me, these ingredients are very grounding for those cold winter months, while the dressing adds just the right amount of kick to keep things interesting. 

If millet is hard to find, you could use another grain such as brown rice, quinoa, or buckwheat. I like the subtle sweetness and lighter texture of millet here, however, so if you can find it, try it! Millet is technically an ancient seed that originated from Africa and Northern China. It's naturally gluten free and tastes faintly like corn. It's also rich in B vitamins, calcium, magnesium, and fiber. Millet can be cooked similar to rice, as it is here, or turned into a creamy porridge for a twist on morning oatmeal. 

Broccoli & Sweet Potato Nourish Bowls with Miso Tahini Dressing

Serves 4

Step One: Make the Miso Tahini Dressing

2 Tbs. tahini
2 Tbs. rice vinegar
2 Tbs. extra virgin olive oil or avocado oil
1 Tbs. white miso paste
1 tsp. fresh ginger, peeled and grated
1 small garlic clove, grated
1 tsp. honey
sea salt, to taste

Whisk ingredients together until smooth. You can also use a blender. If too thick, add 1-2 tablespoons filtered water until desired consistency is reached. Taste for salt and season to taste. 

Dressing can be made several days in advance.

Step Two: Roast the Chickpeas

One 15-ounce can chickpeas, drained and well dried
1 Tbs. avocado oil
1/4 tsp. salt
dash cayenne pepper

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Toss chickpeas with oil, salt, and cayenne. Spread onto sheet pan and roast for 30 minutes until crisp. Check chickpeas occasionally and jiggle the pan to prevent burning.

Step Three: Roast the Vegetables

2 medium sweet potatoes, cut into 1-inch dice
1 lb. broccoli florets, cut into 1-inch pieces
1-2 Tbs. avocado oil
sea salt, to taste

Preheat oven to 400 degrees. Line two sheet pans with parchment paper.

Toss sweet potatoes with 1 tablespoon oil and a generous pinch of salt. Spread evening on one sheet pan and roast for 25-30 minutes until tender, tossing half way through.

On the other sheet pan, toss broccoli with remaining oil and a pinch of salt. Roast for 10-15 minutes until slightly charred, but still bright green and crisp-tender.

Step Three: Cook the Millet.

The method I use is from The Kitchn.

1 cup raw millet
2 cups water
1 tsp. coconut oil
¼ teaspoon salt

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns golden brown and the grains become fragrant. Be careful not to let them burn. 

Once toasted, add water, salt, and coconut oil. Be careful as the water will sputter a bit. Give the millet a good stir. Increase the heat to high and bring the mixture to a boil.

Then, decrease the heat to low and simmer until the grains absorb most of the water (they'll continue soaking it up as they sit), about 15 minutes. Stirring too vigorously will break up the grains and change the texture.

Allow it to sit, covered and removed from heat, for 10 minutes. This helps the grains to fully absorb the liquid. Fluff with a fork before serving.

If reheating leftover millet, be sure to add a splash of water to hydrate the grains. 

Step Four: Assemble the Bowls

Divide millet between four bowls. Top each bowl with sweet potato, broccoli, and chickpeas. Drizzle with miso tahini dressing, and serve.